Ingredients :
For the cake
350 g Butter or spread
350 g Caster sugar
6 large eggs
2 tablespoons of milk
300 g Self-rising flour
50 g Cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
For the buttercream
250 g Unsalted and softened butter
500g Icing sugar
2 teaspoons of vanilla extract
1 ½ tablespoons of milk
Orange food coloring I use Pro Gel or Sugarflair
For decoration
4 creme eggs cut in half
4 mini creme eggs, cut in half
Asparagus optional

Instructions :
Preheat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins (at least 2″ deep)
Make the sponge cake by mixing the butter and caster sugar in a large bowl until fluffy, ideally mixing using an electric mixer
Add eggs and milk and whisk until completely incorporated
Add the self-rising flour, cocoa powder, baking soda and baking powder and whisk until you no longer see flour
Divide the mixture between the molds, use scales for more precision if desired
Bake for 35 to 40 minutes or until a thin skewer inserted in the middle comes out clean. Let them cool completely either in the pans or remove them from the pan and place them on cooling racks

To make the buttercream mix the butter and icing sugar together. Once it starts to come together, add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to make this but you can also do it by hand with a spoon. If the buttercream is too stiff, you can add a little more milk if necessary
Divide the buttercream into two bowls and use the orange food coloring to color one half of the buttercream, adding a little at a time until you achieve the desired shade
Fill a piping bag fitted with a nozzle, with the vanilla buttercream on one side and the orange buttercream on the other side
If cakes are domed on top, level them with a cake leveler or serrated knife
Place one of the sponges on your plate or cake stand and cover it with buttercream
Add the other sponge cake on top and pipe the rest of the buttercream on top
Decorate with cream eggs, mini cream eggs and vermicelli
Leftovers will keep in an airtight container in a cool place for 3 days